- 250g dried puy or brown lentils
- 2 fresh rosemary or thyme sprigs, leaves chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 100g each green beans and mangetout, halved
- 4 spring onions, thinly sliced
- ½ small bunch fresh basil, torn
- 200g cherry tomatoes
- 4tbsp extra-virgin olive oil
- 3tbsp balsamic vinegar glaze
- 30g parmesan-style vegetarian cheese, shaved, to serve
- Put the lentils in a pan with the rosemary or thyme, celery and garlic. Pour over 1 litre water, bring to the boil, then simmer for 15–20 min until tender. Drain the lentil mix and transfer to a large bowl. Set aside to cool.
- Meanwhile, blanch the beans and mangetout for 1 min, then drain and add to the lentils. Leave to cool.
- Stir in the spring onions, basil and tomatoes and season with black pepper. Mix the oil and balsamic glaze together in a small jug or bowl, then drizzle over the salad and toss lightly. Serve topped with the cheese shavings.
Nutrition star: All lentils are packed with nutrients, but brown and green ones contain twice as much fibre and roughly a third more potassium, phosphorus, iron and copper than red lentils.
Nutrition per serving
Read more on how we calculate nutrition.
353 20.3g 14.9g 3.3g 11.5g 6.5g 0.2g 177mg 36.1g 7.5mg